Last week we had the honour to cook for a couple of rad ladies. We wanted to squeeze the best out of the Summer veggies but still make food that keeps you warm and fuzzy inside on a pre-fall night. All the veggies are from local producers (so from Valais!) and organic (like most, not to say all the food we make). Check out the whole menu below:
Sumptuous cauliflower soup drizzled with truffle oil & hazelnuts.
Purple potato hashbrown-ish topped with herbs & olive oil.
Lamb’s lettuce with peaches grilled in honey, thinly sliced polka beets.
Oven grilled fennel, cherrie tomatoes & fresh thyme.
Masterbread on the side.
Fig cake magnifique.
It may sound like a lot but in reality all the dishes are rather simple to make. Start by putting the oven on 200 degrees, you will cook these two dishes at the same time (saves time and energy!).
Purple potato hashbrown-ish
Boil the potatoes until they’re tender (not too soft though!), put them under cold water an then place them on a baking tray. Then take a big spoon and smash them out (one push should be enough). Then add add herbs, salt and pepper and put in the oven for about 20 minutes.
Oven grilled fennel, cherry tomatoes & fresh thyme
Cut the fennel and place it on a baking tray, add the cherrie tomatoes. Sprinkle it all with olive and add the fresh thyme. Add salt and pepper to taste. Put in the oven and cook until the fennel is tender and a little crispy (30 minutes-ish). So we suggest you put these in before the hashbrowns.
Voilà! Separately or all together this is food that will bring out your inner viking Bon appétit!